Soak the bread slices in hot water. Let them soak for about 5-10 minutes, then squeeze out the water and transfer to a blender. Add the coconut milk, peanuts or cashews, and dried shrimp (if using). Blend into a smooth paste.
Vatapá
- Total Time - 45 minutes
- Prep Time - 15 minutes
- Cook Time - 30 minutes
- Servings: 4
- Country: Brazil
Preparing Vatapá is a process that requires attention. The key is to achieve a creamy and smooth consistency, which is done through gradual cooking and constant stirring. The base is dendê oil, which gives Vatapá its unmistakable flavor and color. This recipe will show you how to prepare this traditional delicacy step-by-step. For a vegetarian version, you can omit the dried shrimp and use mushrooms or extra nuts to enhance the flavor.
Ingredients
Ingredients
- 2 slices of stale bread or sandwich bread, crusts removed
- 1 cup hot water for soaking the bread
- 1 can (400 ml) coconut milk
- 2 tablespoons dendê oil (palm oil)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 0.5 cup roasted and unsalted peanuts or cashews
- 0.5 cup dried shrimp, rehydrated (optional)
- 0.25 cup fresh cilantro and parsley, chopped
- 1 to taste salt and black pepper
Instructions
Step 1: Preparing the Base
Step 2: Cooking the Sauce
In a medium-sized pan, heat the dendê oil over medium heat. Add the chopped onion and sauté until soft and translucent. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
Lower the heat to low and pour the blended paste into the pan. Begin stirring constantly with a wooden spoon or silicone spatula. The paste will start to thicken. Cook for about 15-20 minutes, or until the paste has thickened to the desired consistency. It should be thick and creamy, similar to porridge.
Step 3: Finishing and Serving
When the Vatapá is thick enough, add the chopped cilantro and parsley. Stir well and season with salt and black pepper to taste. Serve hot as a filling for Acarajé, or as a side dish with rice and meat.